Summer Panzanella with Watermelon, Pesto Cornbread, and Feta
Watermelon, cucumber, and heirloom tomatoes are tossed with a lemony vinaigrette, toasted cornbread cubes, and arugula to make a hearty summer panzanella.
Yield: 6 servings
For the cornbread
  • 1 cup cornmeal
  • 2¼ cup all purpose flour
  • 2½ tbsp granulated sugar
  • 1 tbsp baking powder
  • 1½ tsp salt
  • 12 oz beer
  • ¼ cup pesto
  • ½ cup unsalted melted butter, divided
  • 2 tbsp parmesan cheese
For the salad
  • 1 loaf pesto cornbread (or any cornbread!), cut into 1-inch cubes
  • 1 cucumber, seeded and cut into ½-inch dice
  • 1 lb baby heirloom tomatoes, quartered
  • 1½ lb seedless watermelon, cut into ½-inch cubes
  • 6 oz feta, crumbled
  • 5 oz arugula
  • 2 tbsp lemon juice
  • 1 tsp aleppo pepper
  • 3 tbsp olive oil
  • salt, to taste
  • balsamic glaze, to drizzle
  1. For the cornbread, heat oven to 375. Lightly grease a 9x5-inch loaf pan and set aside.
  2. Whisk flour, sugar, baking powder, and salt in a large bowl. Pour in the beer, pesto, and ¼ cup melted butter. Stir to combine, until the dough just comes together. Pour the mixture into the loaf pan.
  3. Pour the remaining butter over the dough and sprinkle the parmesan cheese on top. Bake for 45-60 minutes, or until a toothpick inserted comes out clean. Let cool completely.
  4. Raise the oven temperature to 400. Cut the loaf into cubes and place on a parchment-lined baking sheet. Bake for 10 minutes, or until toasted. Let cool while you prepare the salad.
  5. In a large bowl, toss together the cucumber, heirloom tomatoes, watermelon, and feta.
  6. In a small bowl, whisk together the lemon juice, aleppo pepper, olive oil, and salt, to taste.
  7. Toss the fruit and veggie mix with the dressing, bread cubes, and arugula. Serve immediately, drizzled with balsamic glaze.
An Eats Well With Others Original
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at